Corned Beef and Cabbage Soup
All the familiar flavors of corned beef and cabbage are loaded into this hearty soup, which is rich with barley for extra warmth and comfort Dovetailing Tip: Use the leftover corned beef from day 1 for today’s soup.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 365
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 365
1 medium onion, quartered
3 stalks celery, quartered
3 medium carrots, quartered
3 tablespoons unsalted butter
1/4 teaspoon heaping ground allspice
1 pound plum tomatoes, halved
3 cups low-sodium beef broth
4 cups chopped green cabbage (about 1/4 medium head)
1/2 pound yukon gold potatoes, chopped
3/4 cup quick-cooking barley
1/4 pound corned beef, cut into thin strips (use leftovers or deli meat)
kosher salt and freshly ground pepper
Directions:
Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.
Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.
Stir in the corned beef and season with salt and pepper.
Source: foodnetwork.com
Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.
Stir in the corned beef and season with salt and pepper.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
